Paella with Chickpeas, Green Beans, and Shishito Peppers

Name: Paella with Chickpeas, Green Beans, and Shishito Peppers
Ingredients: 6 cups no-salt-added vegetable broth; ¼ teaspoon crumbled saffron threads*; 2 tomatoes, halved; ½ cup extra-virgin olive oil; 24 small shishito peppers, stemmed but left whole; 1 large yellow onion, chopped; 6 garlic cloves, chopped; 2 red bell peppers, chopped; 2 teaspoons Spanish smoked paprika (pimenton); 1 teaspoon ground cumin; 1 teaspoon kosher salt, plus more to taste; 1 pound fresh green beans, cut into 1-inch pieces; ¼ cup finely chopped flat-leaf parsley leaves; 3 cups imported Spanish rice, preferably Calasparra (may substitute Arborio); 3 cups cooked or canned no-salt-added chickpeas (from one 29-ounce can or two 15-ounce cans), drained and rinsed; 2 cups spinach, chopped; 1 cup Chickpea Aioli or store-bought vegan or traditional mayonnaise, mixed with 1 finely chopped garlic clove

www.bluezones.com

Paella makes for the perfect dinner party centerpiece: it feeds a crowd, can be made ahead, and you really need only a salad, a good wine, and some crusty bread to complete the meal.

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Ingredients

6 cups no-salt-added vegetable broth
¼ teaspoon crumbled saffron threads*
2 tomatoes, halved
½ cup extra-virgin olive oil
24 small shishito peppers, stemmed but left whole
1 large yellow onion, chopped
6 garlic cloves, chopped
2 red bell peppers, chopped
2 teaspoons Spanish smoked paprika (pimenton)
1 teaspoon ground cumin
1 teaspoon kosher salt, plus more to taste
1 pound fresh green beans, cut into 1-inch pieces
¼ cup finely chopped flat-leaf parsley leaves
3 cups imported Spanish rice, preferably Calasparra (may substitute Arborio)
3 cups cooked or canned no-salt-added chickpeas (from one 29-ounce can or two 15-ounce cans), drained and rinsed
2 cups spinach, chopped
1 cup Chickpea Aioli or store-bought vegan or traditional mayonnaise, mixed with 1 finely chopped garlic clove